Lemon and herb crusted salmon with buttered greens

Amp up your midweek menu with delicious salmon coated in a crunchy lemon and herb crumb. Plate it up with buttered veggies and creamy cheddar mash for a winning combination.

Four pieces of lemon and herb crusted salmon served with veggies on the side

Serves

4

Prep

10m

Cooking

10m

Ingredients

  • 500g pkt Coles Australian Salmon Portions with Lemon & Herb Crumb
  • 1/3 cup (80ml) olive oil
  • 80g butter, chopped
  • 100g brussels sprouts, halved
  • 1 bunch baby broccoli, halved lengthways
  • 100g green beans, halved lengthways
  • 2 x 350g tubs Coles Cheddar Mash

Method

STEP 1 

Preheat oven to 180°C. Line a baking tray with baking paper. 

STEP 2 

Place crumbs from salmon packet in a shallow bowl with the oil. Stir until well combined. Add the salmon, skin-side up, and turn to coat the sides (don’t coat the skin side). Place skin-side down on the lined tray. Bake for 15 mins or until just cooked through.

STEP 3 

Meanwhile, melt the butter in a large frying pan. Add the brussels sprout and cook, turning, for 5 mins. Add the baby broccoli. Cook, turning, for 3 mins or until just tender. Add the beans and cook, tossing, for 2 mins or until vegetables are just cooked through. Transfer to a serving dish.

STEP 4 

Heat the mash following packet directions. Transfer to a serving dish.

STEP 5

Serve the salmon with the cheddar mash and baby broccoli mixture. Season.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.